These Cheddar Bacon Potato Wedges are crispy and cheesy, perfect for any snack attack! With bits of bacon and gooey cheddar, you won’t be able to stop at just one.
If you’re like me, you’ll be sneaking them straight from the baking tray! 🤫 I love serving them with a dip, making movie nights even more fun and tasty!
Key Ingredients & Substitutions
Russet Potatoes: They are perfect for baking due to their starchy texture, giving you crispy edges. If you can’t find russet potatoes, try Yukon Gold for a creamier texture or sweet potatoes for a healthier twist!
Bacon: For a smoky flavor, bacon is the classic choice. If you’re looking for a healthier option, turkey bacon works well. You could also skip bacon entirely or use a plant-based alternative if you prefer a vegetarian dish.
Cheddar Cheese: Sharp cheddar gives a strong flavor that pairs wonderfully with bacon. I love using aged cheddar for depth. If you want something a little milder, Monterey Jack or a cheese blend can work too.
Olive Oil: This adds a nice richness to the potatoes. Canola or avocado oil can be substituted if you’d like a different flavor or need a high smoke point oil.
Seasonings: Garlic powder and paprika make for a tasty combo. If you don’t have garlic powder, fresh minced garlic is great too. Smoked paprika can boost the flavor even more!
How Do I Get My Potato Wedges Extra Crispy?
Getting those potato wedges crispy is all about preparation. Here’s how to ensure a perfect crunch:
- Preheat your oven thoroughly to 400°F (200°C) so the potatoes start cooking immediately.
- Wash and cut the potatoes, then soak them in cold water for at least 30 minutes before cooking. This removes excess starch, which helps them crisp up better!
- Make sure to pat the wedges dry after soaking to remove extra moisture, then toss them with olive oil, salt, and seasonings.
- Arrange the wedges in a single layer on the baking sheet. Crowding them can cause steaming instead of crisping.
- Don’t skimp on turning them halfway through. This allows all sides to brown evenly.
With these tips, your potato wedges will turn out perfectly crispy every time!
How to Make Cheddar Bacon Potato Wedges
Ingredients You’ll Need:
For the Potato Wedges:
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
For the Toppings:
- 4 slices of bacon
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
For Serving:
- Ranch dressing or sour cream
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 45-50 minutes of cooking time, which includes baking the potato wedges and melting the cheese. In total, you’ve got a delicious snack or side dish ready in about an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 400°F (200°C). While that’s heating up, grab a baking sheet and line it with parchment paper or lightly grease it to prevent sticking.
2. Cut the Potatoes:
Wash the russet potatoes thoroughly. Once they’re clean, cut each potato into wedges, aiming for about 8 wedges per potato. This will give you nice, crispy pieces once they’re cooked!
3. Toss with Seasonings:
In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper. Use your hands or a spatula to make sure each wedge is evenly coated with that delicious seasoning mix.
4. Arrange and Bake:
Place the potato wedges on the prepared baking sheet in a single layer, skin-side down. This helps them crisp up nicely! Bake for about 35-40 minutes, turning them halfway through to ensure they get golden and crispy all over.
5. Cook the Bacon:
While the potatoes are baking, take those slices of bacon and cook them in a skillet over medium heat until they become crispy. Once done, transfer the bacon to paper towels to drain off excess grease, and let it cool before crumbling it into pieces.
6. Add Cheese:
After the 35-40 minutes are up, take the potato wedges out of the oven. Sprinkle the shredded cheddar cheese evenly over the tops of each wedge and return the baking sheet to the oven. Bake for another 5-7 minutes, or until the cheese is melted and bubbly.
7. Final Touches:
Once the cheese has melted, take the potato wedges out of the oven. Immediately sprinkle the crumbled bacon and chopped parsley over the cheese for a fresh and tasty finish!
8. Serve and Enjoy:
Serve your hot cheddar bacon potato wedges with ranch dressing or sour cream on the side for dipping. Enjoy your delicious creation with friends or family!
Can I Use Other Types of Potatoes?
Absolutely! While russet potatoes are ideal for their starchy texture, you can use Yukon Gold for a creamier result or even sweet potatoes for a healthier, sweeter option. Just keep in mind that cooking times may vary slightly!
Can I Make This Recipe Vegetarian?
Yes! You can easily make this dish vegetarian by omitting the bacon or substituting it with a plant-based bacon alternative. You can still enjoy the rich, cheesy flavors without the meat!
How Should I Store Leftovers?
Store any leftover potato wedges in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness.
What Can I Use Instead of Ranch Dressing?
If you’re looking for alternatives to ranch dressing, sour cream works great! You could also try Greek yogurt, hot sauce, or a homemade dipping sauce made from mayonnaise and herbs for added flavor.
